1½lbsboneless skinless chicken breastscut into 3-4 inch pieces
Salt and pepper to season chicken
1cupall-purpose flour
½teaspoonsalt
⅓teaspoonblack pepper
⅓teaspoonchili powder
⅓teaspoongarlic powder
⅓teaspoononion powder
⅓teaspoondried thyme
⅓teaspoondried oregano
½cupbuttermilk
¼cupwater
oil for frying
Instructions
Line a large baking sheet with parchment paper or a paper towel. Place a wire rack on top.
Cut chicken pieces into 3 to 4 inch strips. If using chicken tenders or chicken cutlets, leave them as is. Sprinkle with salt and pepper.
Mix the dry ingredients (flour, salt, pepper, chili powder, garlic powder, onion powder, dried thyme, and dried oregano) in a shallow bowl or pie plate. Set aside.
In another bowl, mix the buttermilk and the water.
Roll pieces of chicken in the seasoned flour and shake off the excess. Be sure all sides have been coated. Set aside on prepared baking sheet while you work.
Next, dip the chicken strips in the buttermilk mixture until they are completely covered. Then, dip in the flour mixture again.
Lay the floured chicken strip on the wire rack and leave for 10-15 minutes. This will help the four stick to the chicken and not fall off during frying.
Pour about 3 inches of oil into the pan and heat to 350 degrees F, or medium-high heat. If using a deep fryer, follow instructions for your particular appliance.
Using kitchen tongs, carefully place the chicken in the hot oil. Cook, turning, until the color of the coating is light brown, about 6-7 minutes. Flip chicken over and continue cooking until golden brown and internal temperature reaches 165 degrees F, about 5 to 6 more minutes.
Place the fried chicken pieces on the wire rack to drain excess oil.
Serve hot.
Notes
Don't forget to salt (and pepper, if desired) raw chicken before coating with four.
Make a custom blend of your favorite seasonings.
Don't start cooking chicken until oil is heated to 350 degrees F, otherwise your chicken will be soggy and undercooked.
Don't add too many chicken pieces to the pan all at once, as the temperature of the oil will drop too much and the coating may also be damaged.
Be sure to cook chicken to an internal temperature of 165 degrees F.
Reduce temperature if you notice the coating burning or browning too quickly.
Cooking time may vary and will depend on the size and thickness of your pieces. Bone-in chicken can be used but cooking time will increase.